METHOD FOR SWEET CHERRY COMPOTE PRODUCTION Russian patent published in 2018 - IPC A23L3/02 A23L2/46 

FIELD: food industry.

SUBSTANCE: method includes fruits preparation and packaging into jars, with their subsequent treatment by the microwave field with a frequency of 2400±50 MHz for 1.5 minutes. Then the fruits are poured with syrup with a temperature of 98°C, re-treated with the same microwave field, the contents of the jars being heated to 90°C, and sealed. The jars are sterilised in water with a temperature of 95°C for 20 min, without creating back pressure in the apparatus, the jars being in the "upside down" position. Thereinafter, they are subjected to cooling for 18 minutes in water, reducing its temperature from 95 to 40°C.

EFFECT: shortened duration of the heat treatment process and thereby improved quality of the finished product, an ability to sterilise canned food in open-type apparatus without creating back pressure.

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